AP BB LearningJournal 2020APR

BARISTA BASICS
Learning Journal
© 2013 Starbucks Coffee Company. All rights reserved. For internal use only. Updated 2020
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Name: ....................................................................
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© 2013 Starbucks Coffee Company. All rights reserved. For internal use only. Updated 2020 4
SKU XXXXXXXX
First Sip
First
Starbucks culture and Our Mission statement:
Sip
Team and Barista Trainer introductions:
Key responsibilities of the barista position:
Notes:
Notes:
Starbucks Experience
Overview
Describe why you are excited to be a barista at Starbucks
What is the Starbucks Experience?
What is the “third place”?
Where did the name “Starbucks” come from?
Experience
Starbucks
What is the Starbucks logo? How has it evolved?
How do customers engage with Starbucks through social

media?
Building a Different Kind of Company
Our Story: The Starbucks Experience video notes:

What do you think makes Starbucks relevant to so many
people around the world?
What do you think makes Starbucks relevant to your

market?
Observe baristas in your store. What examples do you see
of Our Mission and Values in action?
Experience
Starbucks
How will you bring Our Mission and Values to life each
day?
Starbucks Timeline
What milestones is Starbucks known for?
What innovative products has Starbucks introduced?
How does Starbucks support coffee growing communities?
Wearing the Green Apron
Review the Green Apron behaviors and cards. If you have
questions, note them here.
Experience
Starbucks
Observe baristas in your store. How do they recognize
one another?
Ask you manager for an example of ways baristas in your

store impact customers and create the third place.
Coffee Basics
Video notes: Coffee Passion

How can you share your passion for Starbucks with
customers?
Starbucks Coffee Categories
Core: These coffees represent Starbucks blending and

roasting artistry across a full range of tastes. Available all
year so that customers can find their favorites and explore
others. Core coffees also include single-origin and blends.
Limited Time Offerings: Available for a limited time every
Experience
Starbucks
year, each coffee is expertly blended to achieve a unique
taste for the season.
Starbucks Reserve™: The most exotic, rare and exquisite
coffees in the world which offer the most intriguing flavors.
Starbucks VIA™ Ready Brew: A great cup of Starbucks®
coffee that can be enjoyed instantly.
Starbucks® by Nespresso®: Single serve pods that allow
customers the coffee experience and quality they expect
from a brewed cup of Starbucks® coffee.
Aged Coffees: Contribute to the signature flavors of
Starbucks® Christmas Blend and Anniversary Blend.
Decaffeinated: Coffees where the caffeine has been
removed from the green beans.
Starbucks Roasting Profile Tasting
Complete a coffee tasting with another barista or your
trainer. Select two or three coffees with different roasting
profiles. Make notes in your Coffee Passport.
 Starbucks® Blonde Roast

 Medium Roast
 Dark Roast
Starbucks Organization
_________
__________
Experience
Starbucks
__________
__________
Complete the graphic. Add notes on how Starbucks is

organized locally:
Our Brands
What brands and products do you see in your store?

 Starbucks®
 Teavana®
 Starbucks Reserve™
Questions or comments about Starbucks brands:
Our Customers
Complete the activities on the learning card.

What is our Customer Service Commitment?
Experience
Starbucks
What customer interactions did you observe?
Notes Our Customers video:
Customer Service Expectations by role:
What favorite customer story was shared with you?
Notes on current customer feedback:
Global Community
Complete the activities on the learning card.

Values, goals and progress toward responsible practices:
 Ethical Sourcing
Experience
Starbucks
 Environmental Impact:
 Community Investments:
What responsibility goals inspire you?
What community goals does your organization have that

support or inspire you?
Living Our Mission
Highlight or underline words in Our Mission and Values

that are meaningful to you. What words did you highlight?
How will you bring these words to action in your daily
work?
My commitments:
Starbucks recognition:
Questions for my manager:
Be Committed to Customers
Our Customer Service Commitment
What is our Customer Service Commitment?
What is Passion for Service?
Committed to
Customers
Give an example of a good customer experience.
Give an example you have seen in your store of:
 Awareness
 Empathy
 Action
Beverage Identification Codes
NOTE: The list of ID codes provided is not all inclusive.

Refer to the Beverage Manual for a complete list.
Decaf Decaf Box

X Decaffeinated
1/2 Half Decaffeinated
Shots Shots Box

R Ristretto
1 Single
2 Double
3 Triple
Beverage ID
4 Quadruple
Syrup Syrup Box

A Almond R Raspberry
C Caramel (syrup) S Strawberry (sauce)
CH Teavana® Chai SFH Sugar-Free
Concentrate Hazelnut
CL Classic Syrup SFV Sugar-Free Vanilla
CN Cinnamon TN Toffee Nut
CR Caramel (sauce) V Vanilla
H Hazelnut WM White Chocolate
M Mocha Sauce Mocha
Milk Milk Box
B Breve (half-and-half)
L Lactose Free (where applicable)
N Nonfat
O Organic
S Soy
% Lowfat or 50% Whole and 50% Nonfat
W Whole Milk
Custom Custom Box

D Dry SL Sweet ‘n Low
(Cappuccino)
F Foamy SR Sugar in the Raw®
H Hot W Wet (Cappuccino)
K Kid’s beverage X Extra (place in front
of another code
Lt Light (place in / When placed over
front of another another code:
code delete it
Syrup Syrup & Drink Box – Custom Cream Frappuccino®

blended beverage
Flavor/CRM Syrup S/CRM Strawberry &
Cream Cream
+ CH/CRM Chai V/CRM Vanilla
Drink Cream Cream
CR/CRM Caramel WM/CRM White
Cream Mocha
MO/CRM Mocha GT/CRM Green Tea
Cream (Matcha)
Drink Drink Box – Frappuccino® blended beverage
CF Coffee Frappuccino®
CFL Coffee Frappuccino® Light
CRF Caramel Frappuccino®
CRFL Caramel Frappuccino® Light
CVF Vanilla Cream Frappuccino®
EF Espresso Frappuccino®
MF Mocha Frappuccino®
MFL Mocha Frappuccino® Light
WMF White Chocolate Mocha Frappuccino®
Drink Drink Box – Hot and cold beverages

A Caffè Americano
Beverage ID
BC Brewed Coffee
BLTL Black Tea Latte
BT (Iced Shaken) Black Tea
BTL Iced Shaken Black Tea Lemonade
C Cappuccino
CBC Clover Brewed® Coffee
ICBC Iced Clover Brewed® Coffee
CB Cold Brew Iced Coffee
CBM Cold Brew with Milk
CH Chai Tea Latte
CHC Classic Hot Chocolate
CM Caramel Macchiato
E Espresso
EBTL English Breakfast Tea Latte
ECP Espresso con Panna
EGTL Earl Grey Tea Latte
Drink Drink Box – Hot and cold beverages
EM Espresso Macchiato
FW Flat White
GRTL Teavana® Iced Green Tea Latte
GT (Iced) Green Tea
GTL (Iced) Green Tea Lemonade
IC Iced Brewed Coffee
L Caffè Latte
LM Latte Macchiato
M Caffè Mocha
MIS Caffè Misto
PT (Iced Shaken) Passion Tango
PTL Iced Shaken Passion Tango Lemonade
PBT Pineapple Black Tea
SHC Signature Hot Chocolate
SM Steamed Milk
T Tea
TMIS Tea Misto
WHC White Hot Chocolate
WM White Chocolate Mocha
Practice
Identify the following beverages and practice calling them:
Drink Drink
Beverage ID
Drink Drink
NOTE: You can use the learning cards as a resource for

this activity.
Practice (continued)
Drink Drink
Drink
Drink
Drink
Drink Drink
Beverage ID
Drink Drink
Drink Drink
Drink
Beverage ID Code Notes
Beverage ID
Beverage ID Code Notes
Beverage Basics
Beverage Calling Order Default
1. Number of beverages One
2. Type of cup: For here cup (hot or cold)

 To Go cup
 For here cup
 Personal cup
3. Caffeine/decaffeinated/
Caffeinated
1/2 caf
Beverage Basics
4. Shot quantity Per beverage recipe
No default: Always call

5. Cup size
beverage size
6. Syrups/Sauces Per beverage recipe
7. Milk Whole milk
8. Customizers No default
9. Beverage Name No default: Always call

beverage name
Basic Recipe Chart
Size
Short Tall Grande Venti

(8 oz. / (12 oz. / (16 oz. / (20 oz. /
236 ml) 355 ml) 473 ml) 592 ml)
Shots
(of
espresso)
Pumps
(of syrup)
Beverage Basics
NOTE: To fill in this table, refer to the Beverage Resource
Manual or discuss with your Barista Trainer.
Standards
 Every cup, including personal and “for here” cups,
should be properly identified using beverage
identification codes
 A black permanent marker should be used when
handwriting beverage identification codes
Guidelines
 Marking “to go” cups with the Beverage ID Codes is
a standard, but the correct Beverage ID Code may
vary depending on the menu offerings in each
market
 Enter the number of shots in the Shots box only if
the shot quantity requested by the customer is
different from the beverage recipe standard
 For personal and “for here” cups, use beverage
identification sticky notes
®
Frappuccino Blended Beverage Recipe Basics
Size
Tall Grande Iced Venti

(12 oz. / 355 (16 oz. / 473 (20 oz. / 592
ml) ml) ml)
Frappuccino
Roast Pumps
Decaf shots
of Espresso
Coffee/Coffee
Light or
Crème
Beverage Basics
Inclusion
scoops
(slightly
rounded)

®
Frappuccino Blended Beverage Recipe Basics
Size
Tall
Grande Iced Venti
(12 oz. / 355
(16 oz. / 473 ml) (20 oz. / 592 ml)
ml)
Starbucks
flavored syrup
pumps (CBS
pumps)
Starbucks
flavored syrup
pumps
(espresso bar
pump)*
*Exception:
GTF and
STCF

Coffee
Applying the Four Fundamentals
How to Brew a Coffee Press:

Notes:
How to Clean a Coffee Press:

Coffee presses need to be washed by hand prior to being
placed in the sanitizer or dishwasher. Separating and
cleaning each piece of the filter is necessary to remove
coffee oils. The screen is a place where coffee oils may
Coffee Basics
gather and become rancid. If this happens, the coffee will
have an unpleasant, stale taste.
Following are some examples of clean versus dirty filter
pieces.
Dirty Clean Notes
Use this section to take notes on the Four Fundamentals.
NOTE: Refer to the “Brewing and Selling” and “Coffee
Tasting Activities” sections of the Coffee and Tea
Resource Manual for additional activities about the Four
Fundamentals.
Proportion:
Grind:
Water:
Freshness:
Coffee Basics
Coffee Equipment and the Four Fundamentals
When coffee equipment is developed to be used in the

store, the four fundamentals are taken into consideration.
Here are examples of what fundamental the equipment
takes care of and what fundamental the barista is
responsible for.
Mastrena Espresso Machine

 Proportion: Automatically doses the correct
proportion for each espresso shot
 Water: Plumbed with filtered water to brew at the
correct temperature. Automatically measures the
correct amount per shot
 Grind: Automatically adjusts for the proper grind for
espresso shots
 Freshness: Barista to ensure fresh whole beans are
used for espresso shots, and that espresso shots are
used within 10 seconds
Clover® Brewing System
 Proportion: Barista is responsible for weighing out
the correct coffee proportion per size ordered
correct amount per size
 Grind: Barista is responsible for ensuring that the
grinder is set on the correct grind setting for the
Clover® brewer
 Freshness: Barista to ensure using fresh whole
beans for Clover brewed coffee
Drip Brewer
the correct proportion for each batch of brewed coffee.
correct amount per batch size.
Coffee Basics
grinder is set on the correct grind setting.
beans for drip brewed coffee.
Pour Over
the correct proportion for each order of Pour Over
coffee
 Water: Barista is responsible for using filtered water
measured per size to brew at the correct temperature
grinder is set on the correct grind setting for Pour Over
beans for Pour Over coffee
Four Fundamentals Customer Activity
NOTE: For this activity, review the customer scenarios on

the Four Fundamentals activity card. For each scenario,
identify which of the Four Fundamentals will help the
customer. Then, write down what you would say to the
customer. Share your responses with your trainer.
1. I like to use my coffee brewer during the week and
my coffee press on weekends. Can I grind my
coffee the same for both?
2. I purchase and have my coffee ground once a

month. After a few weeks, my coffee does not taste
very good. Why is that?
3. I store my coffee in the freezer. Is that OK?
Coffee Basics
4. I do not like strong coffee, so I only use half of the
recommended ground coffee. It does not taste very
good. What should I do differently?
5. I use tap water to brew my coffee. I just heard that

you should use filtered water. Why is that?
6. My coffee at home never tastes the same as in the

store. What am I doing wrong?
Tasting and Describing
Notes:
Aroma:
Acidity:
Body:
Coffee Basics
Flavor:
Activity
Practice answering the customer questions below. Refer to

your tasting notes and the description you created for the
coffees tasted earlier in your Coffee Passport. Share your
answers with your Barista Trainer.
1. I do not drink your coffee very often because it is so
bold. Is there a lighter coffee that you can
recommend?
2. What can you tell me about Sumatra? I like light

bodied coffee. Do you think that I will like Sumatra?
3. I like really flavorful coffees. Is there one you can

recommend?
Coffee Origins
Match the three growing regions with their characteristics:
Latin America Africa Asia Pacific
Berries Citrus Cocoa Earthy
Coffee Basics
Floral Herbal Walnut
Name the three growing regions and describe some
characteristics of each.
What are the two types of coffee species? Describe their

differences.
1.
2.
Tasting and Describing
Notes:
Aroma:
Appearance:
Body:
Flavor:
Tea
Starbucks Experience:
Be Committed to Customers:
Be Focused on Quality:
Customer Support:
Café Order Support:
© 2013 Starbucks Coffee Company. All rights reserved. For internal use only. Updated 2016, 2019
SKU XXXXXXXXX
Register:
Espresso Bar:
Cold Beverage:
Beverage Sequencing:
Selling Skills:
Be Dedicated to Each Others:
Notes:
Notes:
Notes:

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BARISTA BASICS

Key responsibilities of the barista position:

Describe why you are excited to be a barista at Starbucks

What is the Starbucks Experience?

What is the “third place”?

How do customers engage with Starbucks through social

Our Story: The Starbucks Experience video notes:

What do you think makes Starbucks relevant to your

What milestones is Starbucks known for?

What innovative products has Starbucks introduced?

How does Starbucks support coffee growing communities?

Ask you manager for an example of ways baristas in your

Video notes: Coffee Passion

Core: These coffees represent Starbucks blending and

 Starbucks® Blonde Roast

Complete the graphic. Add notes on how Starbucks is

What brands and products do you see in your store?

Questions or comments about Starbucks brands:

Complete the activities on the learning card.

Notes Our Customers video:

What favorite customer story was shared with you?

Notes on current customer feedback:

Complete the activities on the learning card.

What responsibility goals inspire you?

What community goals does your organization have that

Highlight or underline words in Our Mission and Values

Questions for my manager:

Our Customer Service Commitment

What is our Customer Service Commitment?

What is Passion for Service?

NOTE: The list of ID codes provided is not all inclusive.

Decaf Decaf Box

Shots Shots Box

Syrup Syrup Box

Custom Custom Box

Syrup Syrup & Drink Box – Custom Cream Frappuccino®

Drink Drink Box – Hot and cold beverages

NOTE: You can use the learning cards as a resource for

Beverage Calling Order Default

1. Number of beverages One

2. Type of cup: For here cup (hot or cold)

No default: Always call

6. Syrups/Sauces Per beverage recipe

9. Beverage Name No default: Always call

Short Tall Grande Venti

Tall Grande Iced Venti

NOTE: To fill in this table, refer to the Beverage Resource

NOTE: To fill in this table, refer to the Beverage Resource

Applying the Four Fundamentals

How to Brew a Coffee Press:

How to Clean a Coffee Press:

Dirty Clean Notes

When coffee equipment is developed to be used in the

Mastrena Espresso Machine

Four Fundamentals Customer Activity

NOTE: For this activity, review the customer scenarios on

2. I purchase and have my coffee ground once a

3. I store my coffee in the freezer. Is that OK?

5. I use tap water to brew my coffee. I just heard that

6. My coffee at home never tastes the same as in the

Practice answering the customer questions below. Refer to

2. What can you tell me about Sumatra? I like light

3. I like really flavorful coffees. Is there one you can